Provençal fish stew with Sriracha rouille from Make It Ahead: A Barefoot Contessa Cookbook (page 137) by Ina Garten

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Notes about this recipe

  • anya_sf on August 30, 2017

    I made 1/2 recipe, which served 3 generously, even without the mussels, which I omitted. I used cod and swordfish, cutting them into smaller 1" chunks to make them easier to eat with a spoon. I used chicken stock instead of seafood stock, which I didn't have time to make. The flavor was just so-so, perhaps due to my changes. I thought it was too tomatoey/citrusy. It was better with the addition of the rouille. I needed to add a bit more liquid for all the fish. This recipe is similar to Ina's Seafood Stew (in her Paris book), but I liked that one much better (it doesn't call for orange juice).

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